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British Recipes

Double Cheese Mac & Cheese Side Dish

Double Cheese Mac & Cheese Side Dish

Double Cheese Mac & Cheese Side Dish

Sharing Dish |with Cheddar and Red Leicester

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This mac & cheese side dish is a yummy addition to the main event - it pairs perfectly with pizzas and salads!

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

30 grams

Red Leicester

(Contains: Milk)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

180 grams

Macaroni

(Contains: Cereals containing gluten May contain traces of: Soya)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3552 kJ

Energy (kcal)849 kcal

Fat49.8 g

of which saturates30.7 g

Carbohydrate74.9 g

of which sugars5.7 g

Protein26 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Large Saucepan

•Medium Saucepan

Instructions

Cook the Pasta

1

a) Bring a large saucepan of water to a boil with 0.5 tsp salt for the pasta.

b) Meanwhile, grate the Red Leicester and Cheddar.

c) When boiling, add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

d) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Make the Cheesy Sauce

2

a) While the pasta boils, preheat your grill to high.

b) Melt the butter (see pantry for amount) in a saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

c) Stir in 200ml water, a little at a time, followed by the vegetable stock paste. TIP: Use milk instead of water for a creamier cheese sauce if you'd prefer.

d) Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Grill and Serve

3

a) Add the grated cheese and stir until melted. Taste and season with salt and pepper if needed.

b) Add the cooked pasta to the sauce and stir to combine. Add a splash of water to loosen if needed, then add to a suitably sized ovenproof dish.

c) Pop under your grill until the top is golden brown, 3-5 mins.

d) Transfer to a serving dish to finish.

Enjoy!

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